🐟 Surimi-age (Surimi (Fish Paste) Tempura)

More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is caught throughout the year. Surimi-age, which makes use of fresh minced fish, is a flavor unique to Toyama, which is home to such a rich fishing ground. It is a familiar side dish often made at home and served at many izakaya because it goes well with sake. It's crispy on the outside and fluffy on the inside, making it a favorite among both children and adults. The fish used for making surimi varies depending on the season and includes sardines, smelt-whiting, flying fish, horse mackerel, and others. Some are deep-fried using only surimi without any other ingredients, while others are combined with onions, burdock root, leeks, and other ingredients. In Himi City, "surimi-age" is also referred to as "totobochi-age." It is enjoyed as is, but it is also used as an ingredient in oden and hot pot dishes.